Skylon restaurant is delighted to announce the appointment of Tom Cook as new executive head chef. Previously at Le Pont de la Tour, and having worked at The Capital and Le Gavroche, Tom brings a wealth of experience to D&D London’s iconic Southbank restaurant, bar and grill.
Since his recent arrival, Tom has added a French twist to the modern English menu in both the restaurant and grill, whilst continuing to champion Skylon’s ethos of offering simple British cooking with the highest quality ingredients. Signature dishes on Tom’s new menu in the restaurant include; raw scallop ceviche with deep fried oysters, chilli, lime and capers; ballotine of Lancashire grouse with celeriac porridge, roast shallots, brioche croutons, game jus; pan fried John Dory with brassica, cauliflower and almond velouté (pictured). Desserts include Baileys Cream Parfait with bitter Valhrona chocolate sauce and chocolate crumble.
Skylon Grill offers an all-day menu in a relaxed dining area. Tom has created new brunch inspired dishes and a salad selection, both of which are aimed to cater for those looking for a light and swift meal. Highlights from the refreshed menu include: baked free range eggs, spicy sausage, sauté potato, onion and sourdough; salad of avocado, quinoa, spiced yogurt, pomegranate, red onion.
With Tom’s new menus comes a new era for Skylon, a restaurant perfectly positioned for pre or post theatre dining, Sunday lunch while strolling along the Southbank or a celebratory dinner being the ultimate room with a view.
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